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Old 03-19-2013, 02:00 PM   #701
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Medovukha, low ABV hop mead served very fresh - still with CO2 from fermentation. Very tasty.

I used either EKG or Hallertauer Mittelfrüher. The bag was unlabeled, which is sort of why I used it. 5 grams, a few minutes boil, cool it down add some honey until you hit about 1.040-1.060-ish (I decided to dilute to 1.043) and then pitch baking yeast. (Any other yeast will probably be too effective) Ferment for a few days in a pet bottle with a airlock and then make sure some pressure builds up in the bottle by putting the screw cork back on, put it in the fridge for a day or two. Drink.

Those were my interpretations of the very lousy instructions I found on some Russian site. Next time I'll use Cascade and try going for a little higher ABV, and wait a bit longer.


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Old 03-19-2013, 07:47 PM   #702
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Left to right - strawberry kiwi, orange with raisins, blackberry raspberry blueberry, orange blossom traditional.

The picture quality is rather poor. The two in the middle are about 2 months in and starting to clear nicely.


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Old 03-19-2013, 09:52 PM   #703
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Attachment 108995

I figured since I started this thread I better post again.
Here is my Strawberry/Vanilla Mead.
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Old 03-19-2013, 10:09 PM   #704
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Here is the picture sorry.




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Old 03-20-2013, 12:49 AM   #705
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First attempt. Fingers crossed.
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Old 03-20-2013, 02:58 AM   #706
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Was drinking a 2 year old sparkling mead, made with Windsor ale yeast. Tasted better than a gluten-free beer and had about the same amount of carbonation as a regular beer.
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Old 03-20-2013, 06:53 AM   #707
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Ginger/Orange Botchet I started a couple weeks ago. Lalvin 1116 yeast.
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Old 03-20-2013, 10:49 PM   #708
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Here is mine! Only a day old, sitting next to it's keezer-mate "Untitled Weiss".
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Old 03-21-2013, 05:31 AM   #709
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This is the first mead I made, aged it on oak, roughly 2 years old. It just got shoved aside and forgot about during moving. Turned out pretty good if I do say so myself.
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Old 03-22-2013, 01:27 AM   #710
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Quote:
Originally Posted by Hazroth View Post
My dark wildflower grape mead racked on oak chips....smells like cabernet mmmmmm

Attachment 46340
So I know that this is like 10 years later but the recipe would be great for this.


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